Hong Kong Style Macaroni Soup with Ham 火腿通粉
Servings 2 people
Ingredients
- 3 ounces sliced uncured ham
- 2 cups low-sodium chicken broth
- ½ can cream of chicken soup
- 4 cups water
- 4 ounces macaroni
- Salt
- Ground black pepper
Instructions
- Cut the ham into ¼ x 2-inch strips. Set aside.
- In a large pot, add chicken broth. Whisk in ½ can cream of chicken soup until mostly dissolved. Then add water. Turn on the heat to high and bring to a boil, whisk occasionally. Season with salt and pepper. Reduce to medium heat.
- In the meantime, bring another large pot of water to a boil over high heat. No need to add salt. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain pasta. Add to the chicken broth and cook for 2 more minutes. Remove the pasta with a skimmer and divide into 2 large serving bowls. Top with ham. Pour broth over the pasta. Serve hot with eggs, hot dogs and toasts.
Notes
- The cook time of the pasta depends on your pasta. Check the pasta box. Mine recommends 7 – 9 minutes cooking time. I cook the pasta in boiling water for 7 minutes, then 2 more minutes in chicken broth. I prefer my pasta softer than normal, because this is how it’s served in Hong Kong.
- Traditionally, this macaroni soup usually comes in a set meal with a side of fried egg (or scrambled eggs), a hot dog, and a slice of toast. That’s why the pasta portion is a bit smaller. You don’t have to do all of that, but I highly recommend adding a fried egg. The runny yolk adds extra creaminess to the broth.